# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1 teaspoon ground ginger
09 - 1/2 teaspoon ground cardamom
10 - 1/4 teaspoon ground cloves
11 - 1/4 teaspoon ground nutmeg
12 - 1/8 teaspoon ground black pepper
→ Wet Ingredients
13 - 1 cup pumpkin purée
14 - 2 large eggs
15 - 1/3 cup vegetable oil
16 - 1/3 cup whole milk
17 - 1 teaspoon vanilla extract
18 - 2 tablespoons strongly brewed chai tea, cooled
→ Optional Topping
19 - 1/4 cup powdered sugar
20 - 1/2 teaspoon ground cinnamon
21 - 1/2 teaspoon ground chai spice blend or extra cinnamon/cardamom
# Preparation steps:
01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin or line with mini muffin liners.
02 - Whisk together all dry ingredients in a large bowl until evenly incorporated.
03 - In a separate bowl, whisk pumpkin purée, eggs, vegetable oil, whole milk, vanilla extract, and cooled chai tea until smooth.
04 - Add wet mixture to the dry ingredients and fold gently using a spatula until just combined. Do not overmix.
05 - Spoon batter evenly into the prepared mini muffin cups, filling each approximately three-quarters full.
06 - Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
08 - Mix powdered sugar with cinnamon and chai spice blend. Lightly dust over cooled bites before serving if desired.
